Chocolate-cheesecake-square

Chocolate cheesecake

Using soft cheese adds a delicious creaminess to this indulgent cheesecake

By , 14 September 2017

(120 votes)

Chocolate cheesecake
  • 30 Mins
  • Serves: 12
  • Price: 66p per serving
Nutritional Info
Each 104g serving contains
  • Energy

    1758KJ

    420KCAL

    21%
  • Fat

    28.8g

    high

    41%
  • Saturates

    17.3g

    high

    87%
  • Sugars

    25.7g

    high

    29%
  • Salt

    0.49g

    med

    8%
of your reference intake.
Typical energy values per 100g: 1690kJ/404kcal.
Ingredients
  • FOR THE BASE
  • 250g dark chocolate digestive biscuits
  • 75g butter
  • FOR THE TOPPING
  • 225g dark chocolate (at least 70% cocoa solids), broken into squares
  • 2 x 200g tubs Asda (50% less Fat) soft cheese
  • 100g golden caster sugar
  • 2 tsp vanilla extract
  • 200ml double cream
  • Raspberries and strawberries to serve
Method
  • Preheat the oven to 200C/180C/ Gas 6.

  • Line the base of a 21cm round spring clip cake tin, with baking paper.

  • Break up the biscuits ad whizz in a food processor to crush to fine crumbs. Alternatively, place in a plastic bag and bash and roll with a rolling pin.

  • Melt the butter in a small saucepan or the microwave and mix with the biscuit crumbs. Press into the base of the cake tin and level. Bake for 10 minutes. Remove and leave to cool.

  • Meanwhile, melt the chocolate in a heatproof bowl set over a pan of very gently simmering water. Alternatively, melt in the microwave on HIGH for 2-3 mins. Cool.

  • Beat the cheese, sugar and vanilla extract together in a bowl. In a separate bowl, whisk the cream until soft peaks form.

  • Mix the soft cheese and chocolate together then fold in the whipped cream. Spoon into the cake tin and level.

  • Cover and chill for 2-3 hours or until set. Serve with raspberries and strawberries.